Chunky Chicken Dijon

Chunky Chicken Dijon
Yield: 6-3/4 cups Prep 15 mins Bake 400°F 30 mins Cook 12 mins to 13 mins

Ingredients

  • 3 tablespoons butter
  • 1 pound white button mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 can (14.5 ounces) chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 2 1/4 pounds cooked chicken, cut into 1/2-inch cubes (4 to 4-1/2 cups)

Make It

1. Melt butter in large skillet over medium heat. Add mushrooms; cook until softened, 6 to 7 minutes, stirring occasionally. Sprinkle flour over mushrooms; cook, stirring, 1 minute.

2. Gradually add chicken broth, stirring constantly, scraping any browned bits from bottom of skillet. Bring to boiling. Reduce heat; simmer until sauce is thickened, about 5 minutes.

3. Add salt, garlic powder, nutmeg and pepper. Remove from heat. Stir in mustard. Add chicken.

4. Pair Chunky Chicken Dijon with your choice of Veggie Blend and Starch.

5. Bake in 400 degrees F oven 30 minutes or until heated through.